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Creamy Chicken Enchilada-Inspired Stew
Power Up
Very High Fibre
High Protein
Quick
Creamy Chicken Enchilada-Inspired Stew

with Black Beans and Cheddar Cheese

8 min
Difficulty: 1/3
Mexican

Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Diced chicken breast • Sweet bell pepper • Yellow onion • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Enchilada spice blend (sulphites) (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) • Green onion.

Allergens

Soy
Mustard
Wheat
Milk
Sulphites
May contain traces of allergens
Peanuts
Sesame
Tree nuts

Tags

Very High Fibre
Soup-stew
High Protein
Quick
New
Latin-american-faves
Ingredients
Chicken Breast, Diced

Chicken Breast, Diced

340 g

Enchilada Spice Blend

Enchilada Spice Blend

8 g

Black Beans

Black Beans

1 unit(s)

Cream Cheese

Cream Cheese

1 unit(s)

Sweet Bell Pepper

Sweet Bell Pepper

1 unit(s)

Cheddar Cheese, shredded

Cheddar Cheese, shredded

0.25 cup

Yellow Onion

Yellow Onion

0.5 unit(s)

Green Onion

Green Onion

2 unit(s)

Crushed Tomatoes with Garlic and Onion

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Butter

Butter

1 tbsp

Oil

Oil

1 tbsp

Salt

Salt

0.33 tsp

Pepper

Pepper

0.13 tsp

Preparation
1
Prep

  • Wash and dry all produce
  • Core, then cut pepper into 1/2-inch pieces.
  • Peel, then cut half the onion into 1/2-inch pieces.
  • Thinly slice green onions.
  • Pat chicken dry with paper towels. Season with half the Enchilada Spice Blend, salt and pepper.

2
Cook chicken

  • Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then chicken. 
  • Cook for 2-4 min, turning often, until golden. (NOTE: The chicken will finish cooking in step 5!)

3
Start stew

  • In a large pot, melt 1 tbsp (2 tbsp) butter over medium.
  • When hot, add onions, peppers and remaining Enchilada Spice Blend. Season with salt and pepper. Cook for 3-4 min, stirring occasionally, until veggies soften slightly.

4
Finish stew

  • Add crushed tomatoes, black beans with their liquid and 1 1/2 cups (2 3/4 cups) water. Bring to a gentle boil.
  • To the pot, add chicken and cream cheese. Cook for 8-10 min, stirring occasionally, until chicken is cooked through.**

5
Finish and serve

  • Divide stew between bowls.
  • Sprinkle cheddar cheese and green onions over top.

Nutrition per serving

750

kcal

Calories

27

g

Fat

11

g

Saturated Fat

71

g

Carbohydrate

18

g

Sugar

17

g

Dietary Fiber

63

g

Protein

170

mg

Cholesterol

1610

mg

Sodium

0.5

g

Trans Fat

2000

mg

Potassium

300

mg

Calcium

4.5

mg

Iron

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